Plum Muffins
Moist and tender plum muffins topped with a delicious cinnamon crumble.
These seasonal plum muffins are the perfect companion for a cozy breakfast or afternoon snack. Featuring juicy plums and a buttery streusel, they bring a burst of fruitiness to every bite.
Instructions
- 1
First, prepare the crumble. Mix the flour, sugar, and cinnamon. Add the cold butter in small pieces or flakes. Knead everything briefly with a dough hook, then use your fingers to work it into crumbs. Keep the crumble in the fridge until needed.
- 2
Preheat the oven to 175°C (350°F) top/bottom heat. Wash the plums, cut them in half, and remove the pits. Roughly chop two-thirds of them into small pieces, and quarter the rest.
- 3
In a bowl, mix together the flour, almonds, baking powder, baking soda, salt, and lemon zest.
- 4
In a second bowl, whisk the eggs and sugar together. Add the oil and yogurt, and mix well until the batter is homogeneous.
- 5
Add the dry ingredients to the wet ones and stir briefly but thoroughly. The batter will be quite thick. Gently fold in the chopped plums using a spatula.
- 6
Fill about 12 paper or silicone muffin liners with batter, preferably placing them in a muffin tin for stability. Fill the liners about two-thirds full. Distribute the plum quarters over the top, followed by the crumble, and press lightly into the batter.
- 7
Bake the muffins for approximately 19-22 minutes depending on their size, until they are golden yellow.
I absolutely love how the tartness of the plums balances the sweet cinnamon crumble; it's a result that always impresses. This baking style is very rustic and comforting, much like a simple Italian 'plum torta', but with a more textured, muffin-like crumb. The taste is wonderfully balanced between buttery and fruity.
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